nam phrik kaeng khiao wan
1 1/2 TB coriander seeds, toasted
2 tsp cumin, toasted
1 tsp white peppercorns
2 tsp salt
2 TB galangal, finely chopped
2 TB thinly sliced lemongrass
2 tsp finely chopped kaffir lime rind
10 fresh Thai long chilies, seeded, roughly chopped
15 fresh bird’s eye chilies
2 TB finely chopped cilantro roots (or stems)
10 cloves garlic
1/2 C sliced shallots
add them in order to a mortar and pestle to a fine paste/powder before adding the next ingredient.
The mortar and pestle gets a better result, but is quite time-consuming. Also, the fresh version of this curry paste is very aromatic, and is significantly more flavourful compared to store-bought green curry.